Materials/tools: half a tree of pickled cabbage, half a pig's blood sausage, pig's large intestine150g, pig's bitter sausage150g, pig's liver150g, pig's blood neck meat100g, appropriate amount of oil, salt, pepper aniseed and onion ginger.

1, prepare the required materials.

2. Wash the cut sauerkraut twice in cold water, remove the water, slice the cooked pig blood neck meat, pig liver, blood sausage, bitter sausage and large intestine respectively, and chop the onion and ginger.

3, add the right amount of oil to the wok, saute the pepper aniseed, take it out and throw it away, saute the shallot ginger, add the sauerkraut and stir well.

4. Add all ingredients except pig blood sausage and stir well.

5, add the right amount of water, the fire is boiled, and the fire is simmered slowly, so that all the ingredients can slowly stew.

6, add blood sausage fire stew for about 5 minutes, add salt to taste.

7. A delicious northeast pig-killing dish is ready.